My first real ‘meal on order’.

A group of Belgian friends is visiting Tuscany. One of those people is ‘my banker’. They asked me if DocV wanted to cook for them. Of course!!

The recipes of most of the dishes can be already found on my blog.

As appetizers, in small portions, I serve three different plates :

-mackerel balls ( mackerel balls, blog post 27/7/2017)

-tomato mozzarella with mango dressing (‘burrato and tomato, what a couple’, blog post 2/4/2017)

-little salad with melon, orange and red pepper balls (‘fruit in a salty salad’, blog post 15/8/2017)

As main dish, in buffet formula :

-the real Parmigiana  ( blog post 16/3/2017)

-salad with bell pepper, cherry tomatoes and italian sausages ( blog post 23/6/2017)

-lasagna with seafruit and courgettes (this recipe, I promise, will follow in a later blog post)

To finish :

-a version of the ‘torta della nonna’ (this recipe, I promise, will follow in a later blog post)

– awesome affogato = vanilla ice cream with a hot espresso

-grapes and figs of the season


Before all this, the moment the guests enter, with the first drink, you can always serve :

-Spicy chickpeas : during the last year I already found different versions, mainly variations in the herbal mix. For 10p 1 can of chickpeas, drained and dried is a perfect portion. Put the chickpeas on baking paper. Mix with : 1 teaspoon of turmeric, 1 teaspoon of grinded cumin, 1 teaspoon of sweet paprika powder and a pinch of cayenne pepper and some salt.

Bake in the oven at 200° for approx 40 mins. Stir now and again. Cool down and store in a closed container.

2017-09-14_18.58.01[1]Marinated olives : change the marinate, and you get a complete different flavor.  You can  use fresh ingredients as zeste of lemon or fresh herbs. Prepare the olives at least 10 days in advance! Mix green and black olives, preferably seedless, with chopped garlic, dried cumin, or dried oregano, or dried thyme. Put everything in a container that is perfectly lockable. Pour over olive oil until the olives are completely covered. Store in a fairly cool and dark place. Shake and turn the containers regularly.

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